A vegetable salad

A trip to the holiday salad bar


By Paula Dream (AKA Kale Haygood)

It looks like the holidays are at our doorstep: Traffic is terrible, people are fighting for that last parking space, little old ladies are running you down with their shopping carts, and you can’t get down the aisles at the grocery store for all the little rascals clogging up traffic. So, with that, I say Happy Holidays!

I use Bloody Mary mix in several recipes, so I thought it might be fun to share these with you.

The first recipe is a very pretty salad and will add a festive look to your holiday meal, or just-anytime meal. The second recipe is another real winner at the dinner table. It’s quick, easy and is a good dish to make to take to a spread at your friends’ or families’ Christmas get togethers. And the last salad recipe brings together all the flavors of Chinese Hot and Sour soup, but in the form of a salad. It makes a great addition to your table and it is yummy!

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BLOODY MARY GREEN BEAN SALAD

1 pound fresh green beans

1/2 cup purple onion, thinly sliced

12 pickled okra pods, sliced

1 pint grape tomatoes, halved

4 celery ribs, sliced

1/4 cup fresh celery leaves

DRESSING:

1/3 cup bottled Bloody Mary mix (or more, to taste)

3 tablespoons fresh lime juice

1-1/2 teaspoon dry mustard

3/4 teaspoon kosher salt

3/4 teaspoon hot sauce

1/4 teaspoon ground black pepper

4-1/2 teaspoon prepared horseradish, divided

1/2 cup extra virgin olive oil

1/4 cup vodka (optional)

Cook the beans in boiling water for two minutes, cover until tender-crisp; drain, then plunge into ice water. Drain again and pat dry. Place beans, onion, and okra in large bowl. Place tomatoes, celery, and celery leaves in separate bowl. For the dressing, whisk together Bloody Mary mix, lime juice, mustard, salt, hot sauce, pepper, and four teaspoons of horseradish in a medium bowl. Add oil in a slow, steady stream, constantly whisking until well blended. Toss bean mixture with 1/4 cup dressing. Spoon tomato mixture over bean mixture. Add salt and pepper and serve with remaining dressing. To give your guests a jump-start on things, add a little vodka (the drink of champions) to the dressing. Serve on a platter.

POLYNESIAN MACARONI SALAD

8 ounces dry elbow macaroni

1/4 cup rice vinegar

DRESSING:

1/2 cup mayonnaise

1/4 cup whole milk

2 tablespoons low sodium soy sauce

1 tablespoons minced pickled or fresh ginger

2 teaspoon sugar

4 scallions, sliced

1/4 cup red bell pepper, finely diced

Cook macaroni in pot of boiling salted water until tender. Rinse macaroni with hot water and drain again. Place macaroni in large bowl and quickly stir in vinegar until absorbed. For the dressing, whisk together mayonnaise, milk, soy sauce, ginger, and sugar. Stir in mayo mixture with noodles, scallions, and bell pepper. Serve immediately, or refrigerate until you are ready to serve. Serves four.

HOT AND SOUR SALAD

1/4 red onion, sliced

1 tablespoon fresh garlic, minced

1 tablespoon fresh ginger, minced

1 pound fresh baby bok choy, trimmed and sliced with leaves torn

1 teaspoon canola oil

DRESSING:

3 tablespoons rice vinegar

1 tablespoon low sodium soy sauce

1 tablespoon fresh lemon juice

1 teaspoon toasted sesame seed oil

1/4 teaspoon red pepper flakes

1/4 teaspoon kosher salt

Whisk together vinegar, soy sauce, lemon juice, sesame oil, pepper flakes and salt; set aside. In a wok or large skillet, heat canola oil over high heat. Stir fry onion, garlic and ginger for about two minutes. Add bok choy and stir fry for three more minutes. Toss with vinaigrette. Serves four.

BONUS TIP: Fresh ginger can be frozen for several months. When ready to use, hold under running water and the skin rubs off very easily.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com

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